Recipes > Sauces & Spreads > Piquante Sauce

Piquante Sauce


  • 2 ounces of butter
  • 1 small onion chopped
  • 1 tablespoonful of flour
  • 1/2 pint of broth
  • salt
  • pepper
  • 1 pickled cucumber chopped
  • 4 stalks of parsley, also chopped
  • mustard
  • 1 teaspoonful of vinegar


Take a small saucepan and set it on the fire with the butter in it, and when melted add the onion; stir, and when nearly fried add the flour, stir, and when turning rather brown, add the broth, salt, pepper, cucumber, parsley, and mustard; boil gently about ten minutes, add the vinegar; give one boil, and serve.


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Hand-Book of Practical Cookery (1884).

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